Whimsical Bakehouse Cream Cheese Frosting

  • Serves: Makes 2 cups frosting, enough to fill and frost a 9-inch cake.
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Recipe by Sarah Phillips © 2010 Sarah Phillips CraftyBaking.com

I have adapted this recipe from the Whimsical Bakehouse Book, by Kaye and Liv Hansen. The butter adds to the creaminess and lemon juice helps keep it from being too sweet, which is what citrus will do.


The only issue you will have with the lemon juice added recipe will be that it will not give you true colors if you decide to tint it; the lemon juice acts as a bleach. So though your colors may start off looking ok, they can change overnight or after a day or two.

1/2 cup (1 stick or 8 tablespoons) unsalted or salted butter
9 ounces (three 3-ounce packages) cream cheese; preferably Philadelphia Brand
6 cups powdered sugar, sifted; measure and then, sift
2 teaspoons fresh lemon juice
1 teaspoon pure vanilla extract

With a stand mixer fitted with a paddle attachment, beat the butter on medium high speed until creamy. Add the cream cheese and beat on low until combined.

With the mixer on low, add 1 cup powdered sugar, and then, the lemon juice and vanilla extract. Continue to add in the powdered sugar, with the mixer on medium-low,
until the frosting becomes smooth, light and fluffy.

SARAH SAYS: Do NOT overbeat. If the frosting is too thick, add in drops of milk or cream to correct. If too thin, add in more powdered sugar or cold cream cheese.

Cream cheese frosting is perishable. Store, well-covered for a few days in the refrigerator.